Japanese Miso-Shiitake Soup

Servings: 5 Cups

Vitamix recipe Dietary Interest: raw foods, low cholesterol, no added sugar, vegan, vegetarian



Marinate mushrooms in soy sauce and 3 Tablespoons (45 ml) olive oil. Set aside to marinate. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped scallions. Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.